In addition, you need:Large leaves of lettuce (we just used iceberg)Chopped, fresh cilantroChopped peanuts**

*Ok, Bren can't have tree nuts/peanuts, although he can have sesame oil. Most curry pastes are Thai and actually contain peanut or peanut oil. In the main dish, I substituted curry powder, which is more Indian, but adding the sesame oil gave it a slight peanut flavor and the ginger really helps. Many with peanut allergies can't use sesame. You could use canola oil as well. Another thing to watch for with curry powder AND paste is gluten. Make sure you are purchasing a powder that is gluten-free.

**In one area of our kitchen, I allow "allergens". I chopped peanuts there and allowed the people without allergies to make their wraps with the peanuts. If allergies are REALLY bad, I'd avoid all together.

1) Combine rice ingredients and put in rice maker. It will take approx 30-40 minutes. Meanwhile, you'll make your beef.

2) Heat your oil....honestly, I always eyeball oil....so don't ask me how much. Add you shallots to the heated oil and saute....then add you garlic and saute some more. About 2 minutes.

3) Add your beef to the shallot/garlic and brown. Add your spices (curry, cumin, paprika, ginger, honey) and make sure it spreads around to the meat. Add your tomato sauce and lime and a little rice vinegar. I added the zucchini and carrots at this point so they would be cooked, but still crisp.

4) All to cook for about 2-5 minutes until liquid has been reduced. Add your coconut milk and stir well and allow to reduce some more (about 2-5 more minutes).

Thursday, March 11, 2010

This recipe comes from Cybele Pascal. She has written two FABULOUS books about allergy free cooking and I would be doing LOTS more experimenting if it weren't for her. This doesn't follow her exact recipe as I didn't have any AF superfine brown rice flour....SO, I used Bob's Red Mill all-purpose flour instead. Instead of a rice base, it's mostly garbanzo bean flour!

Anyways, these cupcakes were moist and chocolaty. The smelled heavenly and I personally think they looked beautiful. The frosting was different....it didn't have that same "buttery" flavor, but hey....it was chocolate. Anyways, the really awesome thing is that even people with allergies can have yummy sweets!

1/2 cup unsweetened cocoa powder (gluten/dairy free)....um, really, most unsweetened cocoa powder SHOULD technically be safe. But check the label. You never know where an allergy is secretly hiding!!!!!!

Schmoo and Monkey are my sous chefs! Everything I make is approved by them! They enjoy working with me every dinner to ensure a healthy meal! The Monkey was diagnosed with allergies when he was a wee baby, we *thought* he had outgrown them, but unfortunately, he is still intolerant to many foods. Because of this, we have had to cut out a large number of foods. However, I am still able to make wonderful meals AND the Monkey is FINALLY (after three long years) sleeping through the night! That makes for a happy, happy Momma!

Schmoo loves veggies, fruits, and herbs. He knows most of the names. He is very adament about what types of herbs and veggies go into different dishes. He really loves lentils...doesn't matter if they are brown or red. He thinks they are delicious. He also is a big fan of mangoes and apples. I'd say his favorite herb is basil.

Monkey loves most soups, most fruits, and pizza. He is really wanting to learn how to chop veggies and I help him a little bit. His fav all time thing is to help me with baked goods: cookies, breads, pies, cakes! He's a bit of a chocolate addict!